Description of Dried Apricots:

The drupe apricot is similar to the fruit of peach. Its surface has short velvety hair, with its tincture ranging from yellow to orange. For the maturation of Apricots, dry climate is required.

At the centre is a seed, that has a woody endocarp surrounded around it, lying inside a less juicy flesh. Although people in Kashmir consume its seed, yet one must not. It is because it is not counted as an edible part by knowledgeable people. In fact, some of its types may be poisonous to be eaten as it contains amygdalin from which cynic acid may be extracted. Sweet apricot kernels contain 0.9% of amygdalin while as the bitter kernels have about 5% of this poisonous compound. Which means one can have 0.05% and 0.3% of cyanide respectively.

Nutritional benefits:

From a 100-gram amount of apricot one can have 48 Calories, 11% of carbohydrates, less than 1% fat, 1% protein and 86% Water and moderate(12% of daily requirements) source of vitamin A and C.

Apricots are not consumed raw much. Occasionally, as topping or deserts. Apricots are dried (mostly turkey does it) with sulphur dioxide, making the colour vivid orange. Those that are not treated with Sulphur dioxide are coarse and deep in colour. The nutrient content is increased, almost gets doubled.

Where to find Apricots in India?

Apricots are grown commercially in Himachal Pradesh, Uttar Pradesh and Jammu and Kashmir.

More precisely In Jammu and Kashmir, Apricots grow in Ladakh. Locally, they are known as “Chulli”. For anyone who visits Ladakh gets a box full of “Khubanni” from there. But if you are not planning any visit to Kashmir for the time being, you can order From Us, who will surely make it available to you.